Roll dough to 1/8 inch thickness on a lightly floured surface. Place in a 9 inch quiche dish; trim off excess pastry along edges. Set aside. Cook broccoli according to package directions, omitting salt; drain well. Layer half each of broccoli, ham, and cheese in pastry shell; repeat layers. Sprinkle onion over top. Combine milk and eggs; add salt and pepper, mixing well. Pour egg mixture into pastry shell. Bake at 450 degrees F for 10 minutes. Reduce heat to 325 degrees F and bake 30-35 minutes. Let stand 5-10 minutes before serving.
Line bottom of buttered 9x13 inch pan with croutons. Sprinkle with ham and cheese. Beat eggs, milk and spices together in bowl. Pour over meat and cheese. Refrigerate for several hours. Bake at 350 degrees F for 35 minutes.
In 2 greased 9 inch pie plates, layer the asparagus, ham, cheese, and onion. In a bowl, beat eggs. Add remaining ingredients and mix well. Divide in half and pour over asparagus mixture in each pie plate. Bake at 375 degrees F for 30 minutes or until a knife inserted near the center comes out clean.
Heat oven to 400 degrees F. Grease pie plate. Sprinkle ham, cheese and onion in plate. Beat remaining ingredients until smooth, 15 seconds in blender on high or 1 minute by hand blender. Pour into plate. Bake until brown and knife inserted in center comes out clean, about 35-40 minutes. Cool 5 minutes.
This is my favorite recipe to use up leftover ham. Great for breakfast, brunch or dinner.
1 frozen or homemade pie crust (8 or 9 inch)
1 can sliced white potatoes (15 ounces)
1 cup ham, diced (about 6 ounces)
1 cup shredded sharp cheddar cheese
1/2 cup milk
1 Tbsp. dried rosemary
Preheat oven to 400 degrees F. Place pie crust on baking sheet to easily transfer to oven when filled. Cover the bottom of the pie crust with the sliced potatoes in an even layer. Top with ham, then cheese.
In a medium bowl, whisk together the eggs, milk and rosemary and pour over the pie crust. Bake for 35-40 minutes or until eggs have set.
Serving suggestion: Serve with a side of broccoli or brussel sprouts.
Leftovers are good reheated in the microwave.
10 minutes Preparation Time 40 minutes Cooking Time
1 cup cooked ham, cubed (I use the cubed ham in package)
1-1/2 cups Cheddar cheese, shredded
1 cup frozen broccoli flowerets, thawed
1 Tbsp. onion, chopped
Prepare pie crust according to package directions for "filled one-crust pie" Heat oven to 350 degrees F. In medium bowl, combine milk, eggs, dry mustard, and pepper; set aside. Layer ham, cheese, broccoli and onion in pie crust. Pour egg mixture over ham, cheese and broccoli. Bake for 40 to 50 minutes or until knife inserted in center comes out clean. Cool 5 minutes before serving.
Preheat oven to 350 degrees F. Sprinkle a half cup of cheese on bottom of pie crust. Add onions, ham, spinach and tomato. In a medium bowl, mix eggs and cream. Season with salt and pepper to taste. Pour mixture into pie plate and top with remaining cheese. Bake for 40 minutes or until firm. Serve with fresh fruit or a mixed green salad.
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